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Pressure Cooker Cookbook

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   S  S   T    This recipe evolved from carbonnade—a classic Belgian beef stew,
Uploaded by Weldon Owen Publishing on Mar 0…     R
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  which is also delicious with meaty chicken thighs. Normally
Pressure Cooking          ·

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minutes      E braised for 45 minutes, pressure cooking cuts the time by more
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than one-third. Serve the chicken and sauce over wide egg noodles.
Cookware And Bakeware Soup

Artichoke
beer-braised chicken thighs with onions
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large bone-in chicken Season the chicken lightly all over with salt. In the pressure cooker pot,
thighs, 6, about 6 oz brown the chicken in the oil in batches, turning with tongs as necessary;
(185 g) each, skin
Download transfer each batch to a plate as it is browned. After removing the final
removed
batch, add the butter to the pot. When it melts, add the onions and sugar.
salt Cook, stirring, until the onions are soft and golden, about 7 minutes,
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olive oil, 2 tbsp turning down the heat as necessary to keep them from scorching. Sprinkle
butter, 1 tbsp the flour over the onions, then cook, stirring, for 1 minute. Pour in the beer 
  Embed and let it come to a boil. Stir in the mustard, tomato paste, and bay leaf.
yellow onions, 2, thinly
sliced Return the chicken to the pot and turn with tongs to coat with the sauce.
View More If using an electric pressure cooker, switch off the browning function.
brown sugar, 1 tbsp
all-purpose flour, Lock the lid into place and cook on high pressure for 11 minutes. Quick-
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1 tbsp release the steam (see page 17). When the pressure valve drops, remove
Cooker Cookbook
lager beer, 1 bottle the lid, tilting it away from your face to allow residual steam to escape.
Recipe Book Pressure (12 fl oz/375 ml) Remove the bay leaf and discard. Let the chicken stand for a few minutes
Cooker 2013 coarse-grain mustard, to settle the flavors, then season to taste with salt and pepper. Serve right
by 300r 2 tbsp away over egg noodles, if desired.
tomato paste, 1 tbsp